Preserved lemon pulao

Method

1. Heat the oil in a heavy-based saucepan with a lid over a medium heat. When it is hot, add the peppercorns, cinnamon and cloves, along with the mustard, coriander and cumin seeds. Fry until fragrant but not burnt, about 10-15 seconds.
2. Add the curry leaves and chillies – stand back, as they will pop! Add the onion and cook until medium brown, stirring often so it browns evenly.
3. Add the ginger and garlic and cook, stirring until the raw smell leaves the pan, then add the yogurt and a pinch of salt and cook until the yogurt thickens (about 3-5 minutes).
4. Drain the rice then add it to the pan and stir gently until combined. Top with the lemon slices and enough water to just cover the rice (about 150-200ml), it will depend on the size of your pan.
5. Turn the heat down to low, cover and let the pulao cook for 7 minutes, then check to see if the rice has absorbed all the water and is cooked through, with its grains standing on end. If not, give it another few minutes, then check again. If the water runs dry before the rice is cooked, add a little more water, then cover and cook until rice is done. To serve, gently spoon the rice out onto a platter and top with the mint and cashews.